Recent Forum and Blog Comments
- oblong baker
SylviaHon Forum topicwhich clay baker? - Thanks Sylvia!
wallyon Blog postAn experiment with a rye mash soaker - Thanks Andy!
wallyon Blog postAn experiment with a rye mash soaker
- Wow, what a Beauty!
SylviaHon Blog postAn experiment with a rye mash soaker
- Very much enjoying
SylviaHon Blog postSFBI Artisan I workshop: Day 1
- Thanks teketeke!
wallyon Blog postAn experiment with a rye mash soaker
- Obvious Solution
anandaon Forum topicStoring Flours for Large Bakery - Great photos, Andy!
SylviaHon Blog postANOTOLIKA [The Beach House]
- clay bakerqahtanon Forum topicwhich clay baker?
- Thanks Debbie!
wallyon Blog postAn experiment with a rye mash soaker
- Thanks nicodvb!
wallyon Blog postAn experiment with a rye mash soaker
- We don't have any roomcsimmo64on Forum topicStoring Flours for Large Bakery
- Crust and gas oven
wallyon Blog postAn experiment with a rye mash soaker
- Old Fashioned
wallyon Blog postAn experiment with a rye mash soaker
- ExcelMIchael_Oon Forum topicExel program to calculate actual weight requirements base on baker's percentages
- Your Excel SpreadsheetHMerlittion Forum topicExel program to calculate actual weight requirements base on baker's percentages
- Great historical video!
threedogson Forum topicPane di Altamura (Semolina Sourdough) from Daniel Leader's 'Local Breads' - Hello foodslutHMerlittion Forum topicExel program to calculate actual weight requirements base on baker's percentages
- Less labour intensive
anandaon Blog postAn experiment with a rye mash soaker
- yesmargieluvschazon Forum topicA few basic questions about NKB
- Hi, mrfrostteketekeon Blog post100% whole wheat bread
- thank you. Why 8 minutes,bcsverigeon Forum topicdough elasticity
- Thank you all
anandaon Blog postANOTOLIKA [The Beach House]
- They certainly look
mrfroston Forum topicChewy Chocolate Chip Cookies - Thanks!dvuongon Forum topicReinhart's Basic Sourdough Bread
- ...So true! A friend of minetananaBrianon Forum topicLeinsamenbrot - German Flaxseed Bread
- Fun and Games in South San Francisco!proth5on Blog postSFBI Artisan I workshop: Day 1
- Looks delicious.I do not
mrfroston Blog post100% whole wheat bread
- I have some, too
foodsluton Forum topicExel program to calculate actual weight requirements base on baker's percentages - Slowlyproth5on Blog postSFBI Artisan I workshop: Day 1 minus 1
- Thanks for the report, David!rossnrolleron Blog postSFBI Artisan I workshop: Day 1
- I like your scoring, Larry.teketekeon Blog postAn experiment with a rye mash soaker
- Re: amazon.com m-500 reviewsChuckon Forum topicI Need A New Scale
- They are fantastic!teketekeon Blog postSFBI Artisan I workshop: Day 1
- Wow---nice lookin' bread, Larry :-)
Debra Winkon Blog postAn experiment with a rye mash soaker - Classic!
BellesAZon Forum topicJason's Quick Coccodrillo Ciabatta Bread - Seven Layer Cake rolled
Mini Ovenon Forum topicNYBakers/Norm's Book - Recipe Tests CONTINUATION #2 - an experiment...
nicodvbon Forum topicMash Bread - New horizons... - Terrific post, David! I
Farineon Blog postSFBI Artisan I workshop: Day 1 - I bought his book just today
jysloueyon Forum topicA few basic questions about NKB - Adjust the yeast?
mrfroston Forum topicA few basic questions about NKB
- it looks perfect to me
nicodvbon Blog postAn experiment with a rye mash soaker
- Bagel Boards (UPDATED)Anonymouson Forum topicMy Homemade Bagel Boards
- Store bought sourdough
hanseataon Blog postWhole Wheat Multigrain (Take 2) - you're welcomemargieluvschazon Forum topicA few basic questions about NKB
- and just to confuse matters a little more...reyesronon Blog postBreaducation of a Rookie: Quietly Going to Pot
- Not impressed with BBA's Poilâne, prefer Leader'sAnonymouson Forum topicMiche / Pain Poilâne
- Great advice
BellesAZon Forum topicA better understanding of weights and hydrations
- The Amazon.com reviews pannedAnonymouson Forum topicI Need A New Scale
- Thanks..
BellesAZon Forum topicA better understanding of weights and hydrations